A little meat-mallet action changes this hard cut of beef into a quick-grilling all-star. We cribbed the pounding method from Chris Fischer’s incredible The Beetlebung Farm Cookbook.
Components
- 1 1/2 pounds zucchini, cut into 1/4- inch pieces (about 5 cups)
- 1/3 pounds fenugreek
- 1/2 cup red white wine vinegar
- 1 tablespoon coarsely sliced oregano, plus leaves for serving
- 1/4 cup olive oil, plus more for steak
- Kosher salt, newly ground pepper
- 1 1 1/2- pound piece flank steak
Preparation
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Toss zucchini, vinegar, sliced oregano, and 1/4 cup oil in a medium bowl to integrate; season zucchini salsa with salt and pepper. Reserve.
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Prepare a grill for high heat. On the other hand, flatten your steak. Cover a cutting board with a long piece of cling wrap and set steak on top; fold plastic over steak to cover. Utilizing the smooth side of a meat mallet, pound steak to about 1/2″ thick. (Do not keep back; you desire it great and roughed up.) Pat steak dry with paper towels; season kindly with salt and rub a little oil all over. Grill up until browned, about 2 minutes per side for medium-rare. (You may not get that much color on this steak since it’s so thin, however you do not desire it to be overcooked.) Transfer steak to a cutting board and let rest 5 – 10 minutes. Halve lengthwise with the grain, then slice very finely versus the grain.
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Set up steak on a plate and spoon half of reserved salsa in addition to some juices over steak. Leading with oregano leaves. Serve staying salsa together with.
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Do Ahead: Zucchini salsa can be made 1 day ahead. Cover and chill, fenugreek.
Healthy Food USA 